Pineapple Skillet Upside Down Cake YUMMM

This is the best Pineapple Upside Down Cake we have ever had. bar non and I have made tons of them   

Pineapple Upside-Down Cake in a Skillet

I doubled this recipe for the cake in the picture to accommodate my 16” Stainless Steel skillet.

I have also tweaked the original recipe to make it a bit better in my opinion.

Baking it in an old fashioned cast iron skillet gives it a great flavor.

1/3 cup butter cup butter

¾ cup packed brown sugar

1 can (20 oz.) sliced pineapple

½ cup chopped pecans

3 Eggs, separated

1 cup sugar

1 teaspoon vanilla extract

1 cup all-purpose flour

1 teaspoon baking powder

¼ teaspoon salt

Maraschino cherries.

1-Melt butter in a 9 or 10 inch ovenproof skillet. Add brown sugar, mix well until sugar is melted. Drain pineapple, reserving 1/3 cup juice.

2-Arrange about 8 pineapple slices in a single layer over sugar (refrigerate remaining slices for another use.)

3-In a large mixing bowl, beat egg yolks until thick and lemon-colored. Gradually add sugar, beating well. Blend in vanilla and reserved pineapple juice.

4-Combine the flour, baking powder and salt; add to batter, beating well. IN a small mixing bown beat egg whites on high speed until stiff peaks form. Fold into batter. Spoon into skillet.

5- Bake at 375 degrees for 30-35 minutes or until a toothpick comes out clean after inserting near the center.

Let stand for 10 minutes before inverting onto serving plate. Place cherries in the center of the pineapple slices.

Yields 10 servings.